Cervena tartare with oyster mayonnaise, asparagus and radish

Tatare
Cut the venison into small pieces. Season with olive oil, pepper and salt. Refrigerate until ready to serve.

Mayonnaise
Open the oysters and pour them and their juice into a cup. Add the egg yolk and some lemon juice and mix well. Season with some pepper, and while whisking, add the oil. Season to taste.

Vegetables
Clean the vegetables and set aside about one-third of them. Cook the remainder to al dente in salted water. Allow to cool. Sprinkle with olive oil and vinegar and season with pepper and salt.
Cut the remaining raw vegetables to the desired shape. Optionally, you can brine them briefly. For the brine mix the water with rice vinegar and stir in the salt and sugar until dissolved. Add the vegetables and brine briefly.

Garnish the tartare with the vegetables, some potato chips and fresh herbs.